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    Home » Baking

    Skillet Jalapeno Cornbread

    Published: Aug 7, 2016 Last updated: Apr 5, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Skillet Jalapeno Cornbread all dressed up for a date! This beautiful baked skillet cornbread has a little sweet heat with the fresh taste of summer baked right on top!Skillet Jalapeno Cornbread

    This week Sunday Supper Tastemakers are celebrating "Summer Corn" and sharing with you all of our "corny" recipes! A big thank you to Ellen from Family Around The Table who is hosting this event!

    Skillet Jalapeno Cornbread

    I love my sweet heat. One of my very favorite meals is my Spicy Sweet Chili with Brown Sugar Cornbread. I love my cornbread with sugar and I can't apologize for that! It is the sugar that makes cornbread so appealing to me!

    Skillet Jalapeno Cornbread

    As I was thinking about what to make for this event I came across a recipe in a skillet cooking magazine for making cornbread and topping it with garden fresh veggies. I had to take that idea and run with it making slight changes along the way for the way I knew I would love to eat it!

    Skillet Jalapeno Cornbread

    Grumpy isn't much of a cornbread eater. He used to eat his chili served over top of rice. I will still do that for him sometimes but because I'm a chili and cornbread girl, we have to take turns with what we serve alongside of it.

    Skillet Jalapeno Cornbread

    The corn this summer has been delicious. I have become quite adept at cooking it on the grill which has become my favorite way of eating it! Just a little olive oil rubbed over the cob, sprinkled with a little garlic grinder salt, and grilled to perfection. The corn is sweet with a little of the flavorful salt combined.

    Skillet Jalapeno Cornbread

    For this recipe I went with just fresh cut corn on the cob - uncooked. It was going to be baked in the oven after all so I felt I did not need to precook it. I love how beautiful and summer fresh this recipe is. Serve beside a small bowl of chili or even just a piece of grilled meat, it is all you need to make your meal complete!

    Skillet Jalapeno Cornbread

    Jalapeno Cornbread
    Author: Grumpy's Honeybunch
    Prep time: 15 mins
    Cook time: 30 mins
    Total time: 45 mins
    Serves: 12
    Ingredients
    • 2 cups cornmeal
    • 1 cup all purpose flour
    • 1-½ teaspoons salt
    • 1 tablespoon baking powder
    • 3 tablespoons sugar
    • 2-½ cups buttermilk
    • 2 large eggs
    • 6 tablespoons melted butter
    • 1 cup shredded cheddar-gruyere cheese
    • 1 jalapeno, sliced into 9 thin slices, chopping the remaining jalapeno
    • ¼ cup red onion slices
    • 1 cup baby heirloom tomatoes, sliced in half
    • l large ear corn, kernals cut off (should yield about ⅔ cup)
    Instructions
    1. Pre-heat oven to 425 degrees. Place tablespoon of oil in skillet and place in preheated oven for 10 minutes.
    2. In a large mixing bowl, whisk together flour, salt, baking powder, and sugar. Set aside.
    3. In another mixing bowl, whisk together buttermilk, eggs, and butter.
    4. Pour wet ingredients over dry ingredients and stir until just combined. Add ½ cup of cheese, diced jalapeno, and ⅓ cup corn.
    5. Pour batter in hot skillet. Place in oven and bake for 10 minutes. Remove from oven and top cornbread with tomato halves, remaining corn, cheese, and ¼ cup red onion. Return to oven and cook for another 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread.
    6. Cool on cooling rack. Serve warm.
    3.5.3208

    Appetizer

    • Bacon and Corn Chowder by Latin Meet Lagniappe
    • Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
    • Cheesy Corn Tomato Tartlets by Sunday Supper Movement
    • Cheesy Grilled Corn Dip by Helpful Homemade
    • Crab & Jalapeno Hush Puppies by Simply Healthy Family
    • Grilled Corn Salsa by A Mind “Full” Mom
    • Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
    • Roasted Corn and Tomato Bruschetta by Monica's Table

    Breakfast

    • Blueberry Masa Harina Pancakes by Magnolia Days

    Salad

    • Grilled Corn Ravioli Caprese Salad by Food Lust People Love
    • Griled Corn and Avocado Salad by Garden Matter
    • Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
    • Healthy Corn, Edamame & Avocado Salad by Food Done Light
    • Summer Vegetable Salad by That Skinny Chick Can Bake

    Main Dish

    • Black Bean Corn Casserole by Cindy’s Recipes and Writings
    • Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
    • Fresh Corn Fettuccine by Sew You Think You Can Cook
    • Fresh Corn Polenta with Summer Vegetables by Caroline's Cooking
    • Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
    • Polenta Stuffed Peppers by Culinary Adventures with Camilla
    • Shrimp Corn Chowder by Feeding Big and More

    Side Dish

    • A-maize-ing Maple Cornbread by Family Around The Table
    • Blueberry and Corn Skillet Bread by Wholistic Woman
    • Corn Pudding by Bottom Left of the Mitten
    • Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
    • Easy Addictive Corn by Fantastical Sharing of Recipes
    • Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
    • Honey Cornbread Muffins by Life Tastes Good
    • Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
    • Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
    • Peruvian Grilled Street Corn by Cupcakes & Kale Chips
    • Skillet Corn with Bacon by Cosmopolitan Cornbread
    • Skillet Fried Corn by New South Charm
    • Skillet Jalapeno Cornbread by Grumpy's Honeybunch

    Dessert

    • Blackberry Cornbread Buckle by Pies and Plots
    • Brazilian Corn Cookies by What Smells So Good?
    • Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
    • Mais Con Hielo-Corn on Ice by Asian In America
    • Margarita Popcorn by The Redhead Baker
    • Sweet Corn Ice Cream by Baking Sense

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    SKILLET JALAPENO CORNBREAD - PIN IT

    Skillet Jalapeno Cornbread

     

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lauren @ Sew You Think You Can Cook

      August 14, 2016 at 12:29 am

      So great that you topped this with those tomatoes, too. Corn + tomato = perfect summer combo

      Reply
    2. Sarah Reid, CNP (@jo_jo_ba)

      August 10, 2016 at 5:31 pm

      Yes please!

      Reply
    3. Cindys Recipes and Writings

      August 10, 2016 at 10:06 am

      Yes! This cornbread is perfect for chili!

      Reply
    4. Renee @ReneesKitchenAdventures

      August 08, 2016 at 9:29 pm

      this is my kind of cornbread! Full of yummy stuff! lol

      Reply
    5. Monica

      August 08, 2016 at 7:22 am

      I agree with you on the sugar - cornbread must be sweet but brown sugar? That is genius - I love the depth of flavor brown sugar gives. Then the jalapeños are a must! Love the way you dressed up the cornbread. it looks amazing with those toppings and everything is better in a cast iron skillet!

      Reply
    6. Cynthia L

      August 07, 2016 at 7:31 pm

      I see this recipe being made often at my house. I can just imagine it with a big bowl of chili!

      Reply
    7. Carlee

      August 07, 2016 at 1:57 pm

      That looks delicious! And I love how pretty it is too. What a fun way to dress up cornbread!

      Reply
    8. Beckie Bergeron

      August 07, 2016 at 10:29 am

      Yum! That looks fabulous! Can't wait to try it!

      Reply
    9. Liz

      August 07, 2016 at 8:49 am

      I'm a sucker for a good plain ol' cornbread, but your tall, flavorful and moist version looks incredible! I'd eat a wedge for breakfast!!!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    54 shares